The pumpkin and cannellini bean balls are delicious vegetarian croquettes. A tasty idea to serve legumes and recycle ingredients used in other dishes of which a few leftovers are left in the fridge. Cooked in the oven or air fryer, the pumpkin and cannellini bean balls are very simple to prepare. I served them simply with a salad, but ideally, you would dip them in a sauce. Unfortunately, I didn’t have the necessary ingredients at home, but I recommend noting down the mustard sauce recipe and adding it to your balls when you bring them to the table.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Portions: 12 Pieces
- Cooking methods: Air Fryer, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7.75 oz cooked cannellini beans
- 1 cup pumpkin puree
- 4 tablespoons breadcrumbs
- to taste salt
- 1 tablespoon extra virgin olive oil
Tools
- 1 Kitchen Aid Chopper
- 1 Bowl
- 1 Air Fryer Cosori
- 1 Air Fryer Parchment Paper
- 1 Oil Sprayer
Steps
Cook the pumpkin: I usually cook it whole in the oven and then collect the puree that I use in many preparations. But you can cook it in a pan after removing the skin and cutting it into cubes with a tablespoon of oil for twenty minutes or until it is soft. Transfer the pumpkin puree and the cannellini beans (cooked and drained from the preservation liquid) into the mixer cup and blend everything to obtain a smooth cream. Transfer the mixture into a bowl, add the salt and the breadcrumbs. I only needed four tablespoons, but you must adjust based on the consistency: you should be able to work the mixture with your hands. If it is too sticky, add a little more breadcrumbs. Form the balls and roll them in breadcrumbs. Place them on the air fryer tray with the specific perforated parchment paper, spray them with a little extra virgin olive oil, and cook at 356°F for twenty minutes in the air fryer, turning them halfway through. If you prefer the oven, cook on a baking sheet with reusable parchment paper for thirty minutes at 356°F.
